Garam Masala Chicken Curry

Resonantly fragrant with aromatic spices like ginger, black pepper, cardamom and coriander, this Garam Masala Chicken Curry is a cinch to make. It reheats like a champ. And you can even make it ahead and warm it up right before you plan to serve dinner.

Rich with coconut milk and aromatic, warming spices, this chicken curry is both simple to make and deeply flavorful. Fresh ginger and garlic, sautéed in ghee with sweet onions, form the curry’s base while turmeric and garam masala give it a punch of deep, sweet spice. And there’s just the faintest hint of cayenne pepper for a little heat.

What spices are in Garam Masala?

Like a lot of Indian chicken recipes, the success of this curry depends heavily on its spices. Garam masala is a deeply aromatic spice mix from India. It features various Ayurvedic warming spices thought to warm the body and support digestive fire.

While precise formulations vary from one household to the next, most recipes contain some combination of various warming spices like cumin, peppercorns and cinnamon.

Cumin has an earthy flavor and helps to support digestion.

Black Pepper helps to support digestion and gives the curry a hint of heat.

Black and Green Cardamom give the curry a fragrant, uplifting flavor.

Nigella or Black Seed is a spice with an earthy flavor with peppery undertones.

Cinnamon has a sweet, spicy aroma and helps support blood sugar balance.

Preparing Your Spices

The more diverse your spice mix, the richer your curry’s flavor will be. And I like to keep a pot of this Exotic Garam Masala spice mix in my cupboard because it contains diverse whole spices.

The moment you grind your spices, they begin to lose their flavor. So while you can use any garam masala in this recipe, I’d recommend buying or making a mix with whole spices. Then toast and grind the spices fresh right before you make the curry.

How to Make Garam Masala Chicken Curry

After preparing your garam masala, you’ll want to warm some ghee in a Dutch oven, and then toss in your chicken. Cook the chicken until it just turns opaque, and then stir in the onions. Cook them both together in the hot fat, and then toss in your spices.

Once the chicken is coated with spices, stir in some diced tomatoes and a can of coconut milk. Simmer it all together until the chicken becomes tender and the sauce is thick enough to coat the back of a spoon.

Serve the curry over fragrant jasmine rice. And then top it with a sprinkle of chopped fresh cilantro for brightness.

5 from 6 votes

Garam Masala Chicken Curry Recipe

Tender pieces of chicken swim in a fragrant golden sauce perfumed by black pepper, cinnamon, cloves, cumin and coriander. If you make the curry ahead of time, and then warm it right before dinner, the flavors and aromas will have a chance to meld, producing a deep and resonantly rich flavor.

Instructions

Warm the ghee in a Dutch oven over medium high heat. When it melts, toss in the chopped chicken. Sauté the chicken in the hot fat until it turns opaque, and then stir in the yellow onions. Turn down the heat to medium, and sprinkle the salt over the onions. Stir frequently and allow the onions to cook in the ghee until translucent, about 10 minutes.

Stir in the garlic, ginger, turmeric, cayenne and garam masala. Continue stirring the spices into the chicken and onions until they're completely coated. Then stir in the diced tomatoes and coconut milk.

Simmer the sauce over medium heat, stirring occasionally, until the chicken is fall-apart tender and the sauce thickens – about 20 minutes. Serve warm over rice with chopped cilantro.

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About Jenny

Jenny McGruther is a holistic nutritionist and a Certified Nutritional Therapist (NTP) and food educator. She has traveled the world teaching workshops and lecturing on food activism, sustainable food systems, whole foods, fermentation and culinary traditions. She is the author of two critically acclaimed books including The Nourished Kitchen and Broth and Stock. Jenny and her work have been featured in NPR, Guardian, New York Times, and Washington Post among other publications.

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I had nice little old Indian ladies bring me curry they made at home for me to try and since than I was hooked. I made those “easy pre-packaged curries ” the ones you add the meat and follow the instructions but nothing compares to the real thing. I looked online for a recipe and there was so many I finally picked this one and I’m so happy I did. It’s so delicious! And easy to make. The only difference I made was adding 1/4 teaspoon of extra hot chilli powder I bought from the Indian market but other than… Read more »

Reply

3 days ago

Courtney Rose

I was sad to see this had been updated and altered so much – I loved the old recipe and referred back to it often. Would it be possible to please post the old version somewhere? My family loved the apple and I much preferred the old measurements which were so much simpler easier for the home cook (eg. 3 tomatoes instead of a cup of diced tomato).
I will try this one but the old version was such a firm family favourite it’s hard to go past it